In the olden days of the Two Bells tavern in Belltown, they had some fantastic soup specials. There was one in particular that I went nuts for—their Senegalese soup, redolent with lush chicken stock and spicy curry. Imagine my surprise when I discovered the very same recipe buried in the pages of Joy of Cooking.
2 T butter
2 T (or more) curry powder
1 1/2 T flour
3 cups chicken broth
1/4-1/2 t paprika
2 egg yolks
1/2 cup cream
1/2 cup cooked chicken breast, chopped very fine
Garnish options: 3-4 tablespoons chutney, Granny Smith apple, peanuts
Melt butter in large saucepan. Add flour and curry powder and stir until blended. Whisk in chicken broth; heat and whisk until it comes to a boil, add paprika. Beat together egg yolks and cream. Reduce heat until soup is not boiling. Stir in egg yolk mixture, continue to cook and stir until soup thickens. Do not let the soup boil at this point. Very important!!Add chicken meat, warm through. Garnish with chutney or chopped apple and peanuts.